Production and evaluation of quail meat Coturnix coturnix at different ages (Physical merits and sensory evaluation of meat)
ANBAR JOURNAL OF AGRICULTURAL SCIENCES,
2008, Volume 6, Issue 1, Pages 206-214
AbstractThis study was conducted to evaluate meat of quail strains (European & Asian) during the period from 21April to 21 Oct. 2004. 90 birds for each strains aged 14 days were reared at the poultry farm of Agric. College, Univ. of Al-Anbar.. At the age 42,70 and 90 days we are taken 30 birds from each strain to slaughter for determine physical traits water Holding capacity (W.H.C), cooking loss (C.L), total pigment (T.P) and test panel (tenderness, juiciness, flavor and palatability).
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The data revealed, no significant differences were found between strains in W.H.C, C.L and T.P of thigh piece, also no significant differences found between strains in W.H.C, C.L. of breast piece, while Asian strain had more pigment than European strain, also the age and the interaction between age and strain had more effect on physical traits.
There was no significant differences between strains in tenderness, juiciness, flavor for each thigh and breast pieces, while palatability of the thigh and breast were acceptable at age 42 days.
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